Identification of Aroma Compounds in Chinese Moutai and Langjiu

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Chapter 17

Identification of Aroma Compounds in Chinese “Moutai” and “Langjiu” Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry Wenlai Fan,1,2 Yan Xu,2 and Michael C. Qian*,1 1Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331 2State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China, 214122 *E-mail: [email protected]

The aroma-active compounds in two famous Chinese soy sauce aroma type liquors, Moutai and Langjiu liquors, were investigated in this study. The aroma compounds were isolated using liquid/liquid extraction, and further fractionated into acidic, basic, and neutral fractions. The neural fraction was applied to a normal phase liquid chromatography column and further separated based on their polarity. The aroma compounds of seven fractionations were separately analyzed by GC/Olfactometry (GC/O). A total of 186 aroma-active compounds were identified by GC/O and GC/MS. Among these compounds, ethyl hexanoate, hexanoic acid, 3-methylbutanoic acid, 3-methylbutanol, 2,3,5,6-tetramethylpyrazine, ethyl 2phenylacetate, 2-phenylethyl acetate, ethyl 3-phenylpropanoate, 4-methylguaiacol, and γ-decalactone had the highest aroma intensity. Several other basic compounds, including 2,3-dimethyl-5-ethylpyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2,3,5-trimethylpyrazine, were identified to have high aroma

© 2012 American Chemical Society In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012.

indentify. In addition, vanillin, γ-heptalactone, γ-nonalactone, Z-whisky lactone, furaneol, and sotolon, were identified in the liquors. Geosmin was also detected in these two liquors.


Introduction Chinese liquor is one of the most consumed alcoholic beverages in the world, with an annual production of more than 10 million liters in 2011 (1). According to aroma and flavor characteristics, Chinese liquor can be classified into 5 categories: strong aroma (Chinese named nongxiang), soy sauce aroma (jiangxiang), light aroma (qingxiang), sweet honey aroma (mixiang), and miscellaneous types. The miscellaneous type was recently further divided into 7 sub-classes, complex aroma (jianxing), roasted-sesame-like aroma (zhimaxing), herb-like aroma (yaoxiang), fenxiang, laobaiganxiang, chixiang, and texiang aroma types. The key important aroma of laobaiganxing type liquor is geosmin (2). The profile of aroma and flavor in fenxiang aroma type liquor is between strong and light aromas, and complex aroma (jiangxiang) between strong and soy sauce aromas. The important producing process of chixiang type liquor dipped pork fat into the fresh distillate, and then maturated for 20~30 days. And texiang type liquor has special aromas, like strong, light, and soy sauce aroma type liquor. These kinds aroma type liquor is made from special fermentation process, and not from blending. Moutai liquor (also named Maotai liquor) is one of the most famous liquors in China, and Langjiu has a similar flavor characteristic to Moutai. Both liquors belong to soy sauce aroma type (jiangxing) liquor (3–5). They are fermented from sorghum with Daqu powder made from wheat, as a starter. The fermentation process of soy sauce aroma type liquor is different from that of strong aroma type liquor, involving 8 cycles of fermentation. In this process, sorghum is milled, mixed with water, and then cooked. The cooked grain is cooled, and mixed with appropriate Daqu powder. This mixture is stacked on the ground for 2-3 days to initate the fermentation (final temperature 40~50 °C). The grains is then moved to a special fermenter, which is a cuboid vessel made of stone, and the bottom is coated with a layer of fermentation mud made of clay, spent grain, bean cake powder, and fermentation bacteria (Clostridium sp.) (see Figure 1). The 1st cycle of fermentation takes 30 days. After the 1st cycle, the fermented grains is mixed with milled sorghum, and distilled with steam (see Figure 2). After distillation, the grains were cooked in the same distiller, and then repeated the 1st cycle producing process, and named 2nd cycle until fermentation finished, and distilled to gain the raw liquor. From 3rd to 8th cycle fermentation, the fermented grains each cycle, not mixed with sorghum, directly distilled by steam (see Scheme 1). These base liquors are stored in pottery jars, and aged for less than 5 years, blended,and marketed accordingly.

304 In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012.


Figure 1. Fermenter for fermentation of cooked-grains.

Figure 2. The distillation and fermented grains.

Scheme 1. Producing process flowchart of soy sauce aroma type liquor 305 In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012.


Limited literature has reported the aroma chemistry of Chinese liquor. Using GC/Olfactometry (GC/O) and GC/MS, Fan and Qian (3, 4, 6) identified the aroma-active compounds in strong aroma type Chinese liquors such as Yanghe, Wuliangye and Jiannanchun liquors, and found esters, alcohols, furans, and sulfur-containing compounds are important to strong aroma type Chinese liquor. Very little is known about the aroma chemistry of soy sauce type Chinese liquors. Most of literatures on soy sauce aroma type liquors are focused on total acids, total esters, total fusel alcohols and other physical or chemical properties (7, 8). More recently, Zhu and co-workers (9) characterized the volatile compounds of Moutai liquor by comprehensive two-dimensional GC-time of flight MS, and 528 components were identified. Fan and co-workers (5) identified 76 volatile compounds with stir bar sorptive extraction (SBSE) in 14 soy sauce type liquors. They found that the most abundant esters were ethyl 2-hydorxypropanate, ethyl acetate, ethyl hexanoate, ethyl propanoate, ethyl 2-methylpropanoate, ethyl butanoate, and ethyl pentanoate. The most abundant fusel alcohols were 3-methylbutanol and 1-hexanol. In addition, 3-methylbutanal, ethyl 2-phenylacetate, 2-phenylethanol, butanoic acid, hexanoic acid, furfural (2-furan-carboxaldehyde), were also at high concentration. However, it is still not clear which compounds contribute to the characteristic aroma of soy sauce aroma type of Chinese liquor. The objective of this study is to identify the aroma-active compounds in soy sauce aroma type liquor, both Moutai and Langjiu liquors, through liquid/liquid extraction, followed by silica gel normal phase chromatography fractionation, and GC/O and GC/MS identification.

Materials and Methods Chemicals 3-Methylbutanoic acid (98%), 2-phenylethanol (99%) and 2-phenylethyl acetate (99%) were from Fluka, Inc (Shanghai, China). 2-Methylpropanoic acid (99%) was from Alfa Aesar, Inc (Beijing, China). Butanoic acid (98%), pentanoic acid (98%) and octanoic acid (98%) were from Ciyun Chemical Company (Wujiang, Jiangsu, China). Others were from Sigma–Aldrich China Co. (St. Louis, MO, U.S.A.). Freon 11 (fluorotrichloromethane) of 99%+ purity was purchased from Aldrich Chemical Co. Inc. (Milwaukee, WI, U.S.A.). Pentane and methanol were from Mallinckrodt Baker Inc. (Phillipsburg, NJ, U.S.A.). Diethyl ether was obtained from Burdick & Jackson (Muskegon, MI, U.S.A.). Anhydrous sodium sulfate was from EMD Chemicals Inc. (Gibbstown, NJ, U.S.A.). Sodium chloride, sodium bicarbonate and sulfuric acid were obtained from Sigma-Aldrich Co. (St. Louis, MO, U.S.A.). Silica Gel 60, particle size 0.2–0.5 mm (35–70 mesh), was from EMD Chemical Inc. (Gibbstown, NJ, U.S.A.).


Sample Moutai liquor (500 mL, 53% ethanol by volume) was bottled on June 23, 2004, at Moutai Stock Co. Ltd. in Renhuai City, Guizhou Province, China. Langjiu liquor (500 mL, 53% ethanol by volume) was bottled on April 8, 2004, at Langjiu Distillery Co. Ltd. in Luzhou City, Sichuan Province, China. Both samples were produced commercially in China and shipped to the U.S., where the samples were stored at 15 °C until analysis.


Aroma Compounds of Moutai Liquor Extraction and Fractionation Aroma Extraction Each liquor sample (100 mL) was diluted to 14% alcohol by volume with deionized water (cooled to 10°C) according to the procedures described previously (10, 11). The diluted sample was saturate with analytical-grade sodium chloride, and then extracted three times with 100 mL aliquots of Freon 11 each in a separatory funnel. All extracts were combined and concentrated to 100 mL with a stream of nitrogen. It was labeled as ‘extract 1’.

Acidic, Basic, Water-Soluble, and Neutral Fractionation Fifty milliliters deionized water was added to the ‘extract 1,’ and the aqueous phase was saturated with NaCl and adjusted to pH 9 with sodium bicarbonate solution (10% w/v). The organic phase was separated in a separatory funnel and saved as ‘extract 2’. The aqueous phase was adjusted to pH 1 with 2 N H2SO4, and extracted three times with 25 mL aliquots of freshly redistilled diethyl ether. The diethyl ether extracts were combined and dried over 5 g anhydrous sodium sulfate overnight. The extract was slowly concentrated to 2 mL in a fume hood and then to 500 µL with a stream of nitrogen. This concentrate was labeled as the ‘acidic fraction.’ Fifty milliliters deionized water was added to ‘extract 2’ and the aqueous phase was saturated with NaCl. The pH of the aqueous phase was adjusted to 1 with 2 N H2SO4, and then separated in a separatory funnel and saved. The organic phase was labeled as ‘extract 3.’ The aqueous phase was adjusted to pH 9 with sodium bicarbonate solution (10% w/v), and then extracted three times with 20 mL aliquots of freshly distilled diethyl ether. The diethyl ether extracts were combined and dried with 5 g anhydrous sodium sulfate overnight. The extract was slowly concentrated to 2 mL and then to 500 µL with a stream of nitrogen. This concentrate was labeled as the ‘basic fraction.’ ‘Extract 3’ was washed with 20 mL deionized water one time. The organic phase was labeled as ‘extract 4.’ The washing was saturated with NaCl, and then extracted two times with 20 mL aliquots of freshly distilled diethyl ether. The extract was dried overnight, and slowly concentrated to 2 mL and then to 500 µL with a stream of nitrogen. This concentrate was labeled as the ‘water-soluble fraction.’ 307 In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012.

The ‘extract 4’ was dried overnight and filtered. The filtrate was slowly concentrated to 2 mL for normal-phase liquid chromatography.


Normal Phase Liquid Chromatography A glass column (30 cm × 1 cm i.d.) packed with 15 g of silica gel was washed with 50 mL methanol, then 50 mL diethyl ether, and then conditioned with 50 mL pentane. The ‘extract 3’ (2 mL) was applied to the column. Fifty milliliters each eluting solvent, pentane (fraction I), pentane:diethyl ether(95:5, fraction II), pentane:diethyl ether (90:10, fraction III), pentane:diethyl ether (80:20, fraction IV), pentane:diethyl ether (70:30, fraction V), and diethyl ether (fraction VI), were sequentially applied to elute the compounds from the column at a flow rate of 0.9 mL/min. All elutes were slowly concentrated to 10 mL and then to 500 µL with a stream of nitrogen for GC/O and GC/MS analysis.

GC/O Analysis GC/O analysis was performed on a Hewlett-Packard 5890 gas chromatography (Agilent Technology, Santa Clara, CA, U.S.A.) equipped with a flame ionization detector (FID) and an olfactometer. The column carrier gas was nitrogen at constant pressure (15 p.s.i., 2 mL/min column flow measured at 25 °C). Half of the column flow was directed to the FID, while the other half was directed to the olfactometer. Samples were analyzed on a DB-Wax column (30 m × 0.25 mm i.d., 0.25 µm film thickness; J&W Scientific, Folsom, CA, U.S.A.) and a HP-5 column (30 m × 0.32 mm i.d., 0.25 µm film thickness; Agilent Technology, Santa Clara, CA, U.S.A.). A 0.5 µL sample was injected into GC with splitless mode. The oven temperature was held at 40 °C for 2 min, then raised to 230 °C at a rate of 6 °C/min, and held at 230 °C for 15 min on a DB-Wax column, while the final temperature was 250 °C for 5 min on a HP-5 column. The injector and detector temperatures were 250 °C. Two panelists (one female and one male) were selected for the GC/O study. One panelist had more than 5 years of sensory analysis experience in Chinese liquor. Both panelists were familiar with GC/O technique and had more than 100 h of training. Panelists responded to the aroma intensity of the stimulus by using a 16-point scale ranging from 0 to 15. ‘0’ was none, ‘7’ was moderate, while ‘15’ was extreme. The retention time, intensity value and aroma descriptor were recorded. Each fraction was replicated three times by each panelist. The intensity values for aroma were averaged for the three analyses. When a panelist could not detect a aroma compound, the intensity was considered as zero in the averaging process (12, 13).


Retention Indices (RI) RIs were calculated in accordance with a modified Kovats method (14). A standard mixture of paraffin homologues C5–C25 was prepared. The sample and the hydrocarbon standard mixture were co-injected into the GC, and the retention times were used to calculate retention indices.


GC/MS Analysis Capillary GC/MS was carried out using an Agilent GC 6890-5973MSD. The sample was analyzed on a DB-Wax column (30 m × 0.25 mm i.d., 0.25 µm film thickness) and a HP-5 column (30 m × 0.32 mm i.d., 0.25 µm film thickness). The oven and injector temperatures were identical to those of GC/O analysis, described above. The column carrier gas was helium at a constant flow rate of 2 mL/min. An Agilent 5973 Mass Selective Detector (MSD) was used for identification. The electron impact (EI) energy was 70 eV, and the ion source temperature was set at 230°C. Mass spectra of unknown compounds were compared with those in the Wiley 275 Database (Agilent Technologies Inc.). Positive identification was achieved by comparing mass spectrum, aroma and retention index with those of the standard. Tentative identification was achieved by comparing aroma or mass spectrum only.

Results and Discussion One hundred and eighty-six aroma compounds were detected by GC/O and GC/MS in Moutai and Langjiu liquors. Of which, 184 aromas were identified or tentatively identified by GC/MS, including 18 alcohols, 1 aldehydes, 4 acetals, 13 ketones, 14 acids, 37 esters, 32 aromatic compounds, 11 phenols, 11 furanic compounds, 5 sulfur-containing compounds, 20 pyrazines, 12 lactones, and 6 miscellaneous compounds; and 2 compounds were unknown.

Fatty Acids A total of 14 fatty acids was detected by GC/O in the acidic fraction of Moutai and Langjiu, including C2-C10 straight-chain fatty acids, and branchedchain fatty acids such as 2-methylpropanoic acid, 3-methylbutanoic acid, 4-methyl-pentanoic acid, and 5-methylhexanoic acid (tentatively identified) (Table I).



Fatty acids gave acidic, vinegar, sweat, and rancid aromas. Among these, the fatty acids with the highest aroma intensity were hexanoic acid (intensity 10~15), 3-methylbutanoic acid (intensity 10~15), butanoic acid (intensity 14), and acetic acid (intensity 10~12). The intensities of other acids were less than 10. Both hexanoic and butanoic could be very important to the aroma of Moutai and Langjiu because the concentration of hexanoic and butanoic acids in Langjiu liquor has been reported to be in the range of 28~218 mg/L and 40~140 mg/L, respectively (5), and their odor thresholds were 2.5 mg/L for hexanoic acid and 1 mg/L for butanoic acid in 46% hydroalcoholic solution (15). Hexanoic and butanoic acids were produced by fermentation bacteria (Clostridium sp.) in fermentation mud (3, 4, 16). Higher Alcohols Eighteen alcohols were detected by GC/O in both liquors, including 1-propanol, 2-methylpropanol, 1-butanal, 2-butanol, 3-methylbutanol, 2-methyl-butanol, 1-pentanol, 2-pentanol, 1-hexanol, 1-heptanol, 2-heptanol, 3-octanol, and 1-octen-3-ol. Most of alcohols distributed in acidic, basic, water-soluble, and fraction IV fractions (Table I, III, and VI). The most important alcohol was 3-methylbutanol, and it had an aroma intensity of 13 in fraction IV, 8~10 in fraction V+VI, 2~6 in acidic fraction, and 3 in water-soluble fraction in both liquors. 3-Methylbutanol gave nail polish aromas. The level of this alcohol was 58~628 mg/L in Langjiu liquor (5), and its threshold was 179.mg/L in 46% hydroalcoholic solution (15). Other alcohols identified were 2-butanol, 2-methylpropanol, 2-pentanol, 1-pentanol, 1-hexanol, 3-octanol, 1-nonanol, and 1-octen-3-ol, and the intensities of these alcohols were all less than 10 in different fractions. Of these, the concentrations of 1-propanol, 1-hexanol, and 1-heptanol were more than 1 mg/L, while the concentrations of other alcohols were less than 1 mg/L (5, 8). It has been reported that the concentration of 1-octen-3-ol ranged from 107 to 362 μg/L in Langjiu liquor (5), and its odor threshold was 6 μg/L in 46% ethanol-water solution (15). Based on its concentration and low odor threshold, 1-octen-3-ol would contribute to the overall aroma of soy sauce aroma type liquors. Ketones Thirteen ketones were identified by GC/O in both liquors, mainly detected in fraction II (Table IV). Some ketones were existed in both basic and watersoluble fractions (Table II). The intensities of most ketones were less than 10. Ketones gave fruity, berry, buttery, and cream aromas. 2-Hydroxy-3-hexanone was tentatively identified by MS in this study. Pyrazines In this study, 20 pyrazines were identified by GC/O in the basic fraction, and fraction V+VI, and IV (Table III, VI and VII, Figure 3). Of which, 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 310 In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012.


2,3-dimethyl-pyrazine, 2-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5methylpyrazine, 2,3,5-trimethylpyrazine, 2,6-diethylpyrazine, 2,5-dimethyl3-ethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2-vinyl-6-methylpyrazine, and 2,3-dimethylZ-5-propenylpyrazine have been detected in Chinese liquors previously (3, 17). 2,5-Dimethyl-3-butylpyrazine, 3,5-dimethyl-2-pentylpyrazine, 2-(3-methylbutyl)-6-methylpyrazine (tentatively identified), 2-methoxy-3-butylpyrazine (tentatively identified), and 3-(1-methylethyl)-2-methoxypyrazine (tentatively identified) were first detected in Chinese liquor. A sample charomatogram of the basic fraction is illustrated in Figure 3.

Figure 3. Pyrazines in basic fraction of Moutai liquor detected by GC/MS on polar column. Key: 1) 2-methylpyrazine; 2) 3-hydroxy-2-butanone; 3) 2,5-dimethylpyrazine; 4) 2,6-dimethylpyrazine; 5) ethyl 2-hydroxypropanoate; 6) 2,3-dimethylpyrazine; 7) 2-ethyl-6-methylpyrazine; 8) 2-ethyl-5-methylpyrazine; 9) 2,4,5-trimethylpyrazine; 10) 2,6-diethylpyrazine; 11) 2,5-dimethyl-3-ethylpyrazine; 12) 2,3-dimethyl-5-ethylpyrazine; 13) furfural; 14) 2,3,5,6-tetramethylpyrazine; 15) 2,3,5-trimethyl-6-ethylpyrazine; 16) 2-butyl-3,5-methylpyrazine; 17) 2-acetylpyridine; 18) 2-acetyl-5-methylfuran; and 19) 2-acetyl-6-methylpyridine.

2,3,5,6-Tetramethylpyrazine had overall the highest aroma intensity (intensities 4~10 in basic fraction, 12 in fraction IV, and 4~7 in fraction V+VI), followed by 2,3-dimethyl-5-ethylpyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2,3,5-trimethylpyrazine, 2-methoxy-3-butylpyrazine (tentatively identified), 3-(1-methylethyl)-2-methoxypyrazine (tentatively identified), 2-(3-methylbutyl)6-methylpyrazine (tentatively identified), and 2,3-dimethyl-Z-5-propenylpyrazine (tentatively identified) (intensity ≥ 10). Pyrazines contributed to roasted and baked aromas, and methoxypyrazines gave vegetable-like aroma. The number of pyrazines and their concentrations in soy sauce aroma liquors were much higher than strong aroma, light aroma, and other aroma type Chinese liquors (17). 311 In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012.


Pyrazines had a wide range of odor threshold. 2-methylpyrazine has a high odor threshold of 122 mg/L, 2,3-dimethylpyrazine 11 mg/L, 2,5-dimethylpyrazine 3 mg/L, 2,6-dimethylpyrazine 0.79 mg/L, 2-ethylpyrazine 22 mg/L, 2,3,5-trimethyl-pyrazine 0.73 mg/L, and 2,3,5,6-tetramethylpyrazine 80 mg/L in 46% hydroalcoholic solution (15). Pyrazines can be produced by the Maillard reaction between saccharide and amino residues (18). They can also be generated from metabolic activities of microorganisms (19, 20). It has been reported that 2,3,5,6-tetramethylpyrazine can be formed from 3-hydroxy-2-butanone in the presence of ammonium phosphate by Bacillus subtilis in Chinese liquor fermentation process (21–23).

Esters Ester was one of the most important classes of aroma compounds in Chinese liquors including soy sauce aroma type liquor. Thirty-seven esters were identified by GC/O and GC/MS in fraction II (Table IV), mainly ethyl and acetate esters. Ethyl hexanoate had an aroma intensity of 13~15 in fraction II. Ethyl hexanoate is the key aroma compound of strong aroma type liquor (3, 4, 6). The concentration of ethyl hexanoate in Langjiu liquor was reported in the range of 246~1293 mg/L (5), and its threshold was 55 μg/L in 46% hydroalcoholic solution (15). Other esters had high aroma intensity (intensity ≥ 10) were ethyl butanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl pentanoate, ethyl 2-methylpentanoate, and ethyl 2-hydroxyhexanoate (detected in fraction IV). These esters had been detected in Chinese liquors (3, 4, 6). Esters are the major fermentation products from fungi and yeast (24).

Aldehydes and Acetals Only 1 aldehydes, 3-methylbutanal, was detected by GC/O in both liquors (Table IV). It was green and malt aromas, and its intensity was 4~5. In previous research, the concentration of 3-methylbutanal was 38~426 mg/L in Langjiu liquor (5), and its threshold was 16 μg/L in 46% hydroalcoholic solution (15). It should be an important aroma contributor based on the odor activity value (OAV, ratio of concentration to odor threshold value). Four acetals were found in fraction II of soy sauce aroma type liquors, including 1,1-diethoxyethane, 1,1-diethoxy-2-methylpropane, 1,1-diethoxy-3methylbutane, and 1-ethoxy-1-propoxyethane (tentatively identified) (Table IV). Acetals gave fruity aroma, and had low aroma intensity (≤ 10) except for 1,1-ethoxyethane (4~11 in fraction II). Acetals were from the reaction of aldehydes with alcohols. During the long aging process, aldehydes will condense with alcohols to form more acetals.


313


Table I. Aroma compounds in the acidic fraction detected by GC/MS and GC/O on DB-Wax column odor No.

RI

aroma compounds

descriptor

basic of identificationa

intensity MT

NJ

12

1020

2-butanol

fruity

MS, aroma, RI

ND

2

14

1035

1-propanol

ripe, fruity

MS, aroma, RI

ND

3

19

1087

2-methylpropanol

wine, solvent

MS, aroma, RI

ND

6

20

1114

2-pentanol

fruity

MS, aroma, RI

1

ND

28

1201

3-methylbutanol

rancid, nail polish

MS, aroma, RI

2

6

29

1220

2-methylbutanol

rancid, nail polish

MS, aroma, RI

ND

4

31

1268

1-pentanol

fruity, balsamic

MS, aroma, RI

ND

1

43

1334

ethyl 2-hydroxypropanoate

fruity

MS, aroma, RI

ND

2

60

1424

acetic acid

acidic, vinegar

MS, aroma, RI

10

12

68

1456

2-furancarboxaldehyde

sweet, almond

MS, aroma, RI

ND

1

75

1525

propanoic acid

vinegar

MS, aroma, RI

6

5

80

1555

2-methylpropanoic acid

acid, rancid

MS, aroma, RI

8

5

91

1602

butanoic acid

rancid, cheesy

MS, aroma, RI

14

14

100

1655

3-methylbutanoic acid

rancid, acidic

MS, aroma, RI

15

10

104

1695

dihydro-2(3H)-furanone

coconut

MS, aroma, RI

8

4

109

1727

pentanoic acid

sweaty, rancid

MS, aroma, RI

8

4

Continued on next page.

In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012.

314


Table I. (Continued). Aroma compounds in the acidic fraction detected by GC/MS and GC/O on DB-Wax column odor No.

RI

aroma compounds

descriptor


intensity MT

NJ

116

1794

4-methylpentanoic acid

rancid, sweaty

MS, aroma, RIL

4

ND

121

1846

hexanoic acid

sweaty, cheesy

MS, aroma, RI

15

10

125

1871

5-methylhexanoic acid*

cheesy, sweaty

MS, aroma

4

ND

127

1906

2-phenylethanol

rosy, honey

MS, aroma, RI

7

5

132

1955

heptanoic acid

rancid, unpleasant

MS, aroma, RI

5

7

139

2018

dihydro-5-pentyl-2(3H)-furanone

sweet, cocoa

MS, aroma, RI

10

ND

143

2060

octanoic acid

sweat, cheesy

MS, aroma, RI

6

4

148

2168

nonanoic acid

unpleasant, fatty

MS, aroma, RI

5

6

151

2204

3-hydroxy-4,5-dimethyl-2(5H)-furanone

sweet, floral, spicy

MS, aroma, RI

10

10

154

2282

decanoic acid

fatty, unpleasant

MS, aroma, RI

ND

7

155

2308

2,6-dimethoxyphenol

smoky

MS, aroma, RI

4

5

158

2449

benzoic acid

floral, fruity

MS, aroma, RI

6

5

160

2555

2-phenylacetic acid

fruity, rosy

MS, aroma, RI

3

6

161

2559

4-hydroxy-3-methoxybenzaldehyde

sweet, floral, vanillin

MS, aroma, RI

12

14


162 163

RI 2619 2748

aroma compounds phenylpropanoic phenylbutanoic

acid*

acid*

descriptor


intensity MT

NJ

fruity, floral

MS, aroma

3

5

floral, fruity

MS, aroma

4

ND

a

MS: Compounds were identified by MS spectra. Aroma: Compounds were identified by the aroma descriptors. RI: Compounds were identified by comparison to pure standard. RIL: Compounds were identified by comparison with retention index from the literatures. * tentatively identified on DB-Wax column. ND: not detected by GC/O.

315


odor No.


316


Table II. Aroma compounds in the water-soluble fraction detected by GC/MS and GC/O on DB-Wax column odor No.

RI

aroma compounds


descriptor

intensity MT

NJ

1

892

ethyl acetate

pineapple

MS, aroma, RI

4

3

2

905

1,1-diethoxyethane

fruity

MS, aroma, RI

7

5

9

972

2-pentanone

fruity

MS, aroma, RI

5

6

12

1020

2-butanol

fruity

MS, aroma, RI

3

4

14

1035

1-propanol

ripe, fruity

MS, aroma, RI

ND

2

19

1087

2-methylpropanol

wine, solvent

MS, aroma, RI

ND

1

20

1114

2-pentanol

fruity

MS, aroma, RI

3

4

22

1137

1-butanol

fruity, alcoholic

MS, aroma, RI

2

ND

28

1201

3-methylbutanol

rancid, nail polish

MS, aroma, RI

3

3

31

1268

1-pentanol

fruity, balsamic

MS, aroma, RI

6

ND

35

1293

3-hydroxy-2-butanone

cream, buttery

MS, aroma, RI

4

2

43

1334


fruity

MS, aroma, RI

4

2

68

1456


sweet, almond

MS, aroma, RI

6

ND

72

1501

benzaldehyde

fruity, berry

MS, aroma, RI

5

2

76

1527

ethyl 2-hydroxyhexanoate

floral, jasmine

MS, aroma, RIL

4

5

83

1572

5-methyl-2-furfural

green, roasted

MS, aroma, RI

4

ND

99

1647

2-furanmethanol

baked

MS, aroma, RI

4

4


RI

aroma compounds


descriptor

intensity MT

NJ

127

1906

2-phenylethanol

rosy, honey

MS, aroma, RI

ND

2

151

2204



MS, aroma, RI

2

6

a

MS: Compounds were identified by MS spectra. Aroma: Compounds were identified by the aroma descriptors. RI: Compounds were identified by comparison to pure standard. RIL: Compounds were identified by comparison with retention index from the literatures. ND: not detected by GC/O.

317


odor No.



Furanic Compounds Eleven furans were found in fraction III and IV of both Chinese liquors, for example, 2-acetylfuran, 2-acetyl-5-methylfuran, 2-furancarboxaldehyde (furfural), 5-methylfurfural, 2-furanmethanol, 2-furaldehyde diethyl acetal, 2-furfuryl ethyl ether, ethyl 2-furoate, 1-(2-furanyl)-1-propanone (tentatively identified), 1-(2-furanyl)-1-butanone (tentatively identified), and 1-(5-methyl-2furanyl)-1-propanone (tentatively identified) (Table V and VI). One of the important furanic compounds could be furfural, its intensities were 5~10 in fraction III, 0~8 in fraction V+VI, 0~6 in water-soluble fraction, 0~1 in acidic fraction, and 0~2 in basic fraction. It had a sweet and almond aroma. Furfural had an odor threshold was 44 mg/L in 46% hydroalcoholic solution (15). Furfural could be generated from hydrolysis of pentosan at high temperature and low pH (about 3.4) conditions during the fermentation and distillation stages (25), its concentration in liquor increases with distillation time (26). The concentration of furfural in Chinese liquors is regulated to be less than 0.4 g/L by the Chinese Liquor Industry (7), but usually controlled in 4~484 μg/L at present (5). Several other furanic compounds were identified. 2-Acetyl-5-methylfuran also had high odor intensities ( 0~10 in fraction IV and 0~4 in fraction III). Its concentration was in the range of 239~1142 μg/L in soy sauce aroma type liquor (5), and has an odor threshold of 40 mg/L in 46% hydroalcoholic solution (15). 2-Furfuryl ethyl ether was first detected by GC/O in Chinese liquor, and it gave fruity aroma, and had low aroma intensity. 2-Furfuryl ethyl ether is fromed from ethanol and furfuryl alcohol, and is an important aroma contributor in age beer (27). Furanmethanol was also detected by GC/O in almost all fractions of both Chinese liquors, but its odor intensity was less than 10.

Benzoic Compounds Thirty-two benzoic compounds were detected and identified by GC/O and GC/MS in both liquors, including acids, alcohols, aldehydes, ketones, and esters. Most of these existed in fraction II (Table IV), and gave rose, floral, fruity, honey, and sweet aromas. Among these compounds, ethyl 2-phenylacetate, 1,2-dimethoxy-3methylbenzene, 2-phenylethyl acetate, and ethyl 3-phenylpropanoate had high aroma intensities. Of these, 1,2-dimethoxy-3-methylbenzene was first detected in Chinese liquor. The concentrations of ethyl 2-phenylacetate, 2-phenylethyl acetate, and ethyl 3-phenylpropanote were 5~46 mg/L, 37~158 μg/L, and 408~1269 μg/L, respectively, in Langjiu liquors. The odor thresholds of these three compounds were 406, 908, and 125 μg/L in 46% ethanol-water solution, respectively (15).



2-Phenylethyl butanoate and 2-phenylethanol also had high aroma intensity (>10). 2-Phenylethanol was detected in all Chinese liquor (8). In soy sauce aroma type liquor, its concentration was 7~14 mg/L, and its odor threshold was 29 mg/L in 46% hydroalcoholic solution (15). Other benzoic compounds identified included 2-phenylethyl butanoate, 1,2dimethoxybenzene, 1-phenyl-1-ethanol, phenylpropanol, 3-phenyl-2-propenal, 4(4-methoxyphenyl)-2-butanone (bramble ketone), and 2-aminoacetophenone. 2Aminoacetophenone was first detected in Chinese liquor. It gives shoe insole and mothball off-flavor in wine (28, 29).

Volatile Phenols Most of phenolic compounds were detected in fractions III, IV, and V+VI of two soy sauce aroma type liquors. 4-Methyl-2-methoxyphenol (4-methylguaiacol) could be an important aroma compound in both liquors, its intensities were 0~15 in fraction IV and 7~9 in fraction III, and odor threshold was 314 μg/L in 46% ethanol-water solution (15). Other aroma-active compounds (intensity ≥ 10) were 4-methylphenol, 4ethylphenol, and 4-hydroxy-3-methoxybenzaldehyde (vanillin). 4-Methylphenol has phenol and animal aromas, and 4-ethylphenol gave smoky aroma. Their concentrations were 160~3002 μg/L and 86~130 μg/L in Langjiu liquors (5), and threshold 160 μg/L and 618 μg/L in 46% hydroalcoholic solution, respectively (15). 4-Methylphenol and 4-ethylphenol can cause off-flavor of wine at high concentration, especially 4-ethylphenol (29). Vanillin was detected by GC/O in Chinese liquor, and it gave sweet, floral, and vanillin aromas. Its odor threshold was 438 μg/L in 46% ethanol-water solution (15). Volatile phenols could be from the metabolism of ferulic acid and p-cumaric acid by yeasts during the fermentation (30).

Sulfur-Containing compounds In this study, 5 sulfur-containing compounds were detected by GC/O, including dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, benzothiazole, and methyl thio furoate (tentatively identified). Benzothiazole has a smoky and rubber-like aroma, and other sulfur-containing compounds gave sulfur, onion, cabbage, and rotten cabbage aromas. These compounds had been detected in Chinese liquor except for methyl thio furoate which was tentatively identified (3, 4). In 46% ethanol-water solution, the odor threshold of dimethyl disulfide and dimethyl trisulfide were 9 and 0.36 μg/L, respectively (15). Sulfur-containing compounds could come from the degradation of sulfur-containing amino acids during fermentation (31).


320


Table III. Aroma compounds in the basic fraction detected by GC/MS and GC/O on DB-Wax and HP-5 columns odor No.

RIWax

RIHP-5

aroma compounds

descriptor


intensity MT

NJ

11

989

556

2,3-butanedione

buttery, cream

MS, aroma, RI

4

4

14

1035

530

1-propanol

ripe, fruity

MS, aroma, RI

3

ND

27

1193

861

2,4,5-trimethyloxazole

green, baked, musty

MS, aroma, RI

4

5

32

1276

801

2-methylpyrazine

green, hazelnut

MS, aroma, RI

3

ND

35

1293

717

3-hydroxy-2-butanone

cream, buttery

MS, aroma, RI

ND

2

38

1315

915

2,5-dimethylpyrazine

baked, nut

MS, aroma, RI

1

1

42

1330

910


baked, nut

MS, aroma, RI

4

4

47

1350

923


baked, nut

MS, aroma, RI

4

ND

49

1375

981

2-ethyl-6-methylpyrazine

nut, roasted

MS, aroma, RI

4

ND

53

1385


baked, roasted

MS, aroma, RI

1

ND

55

1400

1000

2,3,5-trimethylpyrazine

roasted, nut

MS, aroma, RI

8

6

59

1415

1030

2,6-diethylpyrazine

nut, baked

MS, aroma, RI

6

ND

61

1425

973

ethyl 2-hydroxy-3-methylbutanoate

cut grass, fruity

MS, aroma, RIL

6

ND

64

1430

1080

2,5-dimethyl-3-ethylpyrazine

roasted, baked

MS, aroma, RI

3

ND

66

1445

1088


baked

MS, aroma, RI

9

10

68

1456

831


sweet, almond

MS, aroma, RI

2

ND

69

1460

1093

2,3,5,6-tetramethylpyrazine

roasted, baked

MS, aroma, RI

10

4


73

321


odor No.

RIWax 1509

RIHP-5

aroma compounds

descriptor


intensity MT

NJ

1163

2,3,5-trimethyl-6-ethylpyrazine

baked

MS, aroma, RI

4

10

vegetable-like

aroma, RIL

4

10

4

10

82

1562

1208

2-methoxy-3-butylpyrazine***

83

1572

967

5-methyl-2-furfural

green, roasted

MS, aroma, RI

85

1583

1263

2,5-dimethyl-3-butylpyrazine

baked

MS, aroma, RIL

ND

4

90

1598

1026

2-acetylpyridine

popcorn, cooked rice

MS, aroma, RI

ND

5

99

1647

854

2-furanmethanol

baked

MS, aroma, RI

4

4

127

1906

1116

2-phenylethanol

rosy, honey

MS, aroma, RI

6

4

151

2204

1120



MS, aroma, RI

ND

4

165

878

4-ethoxy-2-butanone**

fruity

MS, aroma

4

ND

166

903

4-ethoxy-2-pentanone**

fruity, green

MS, aroma

2

3

a

MS: Compounds were identified by MS spectra. Aroma: Compounds were identified by the aroma descriptors. RI: Compounds were identified by comparison to pure standard. RIL: Compounds were identified by comparison with retention index from the literatures. *: tentatively identified on DB-Wax column. ** tentatively identified on HP-5 column. *** tentatively identified on DB-Wax and HP-5 columns. ND: not detected by GC/O.


322


Table IV. Aroma compounds in the neutral fraction II detected by GC/MS and GC/O on DB-Wax and HP-5 columns odor No.

RIWax

RIHP-5

aroma compounds

descriptor


intensity MT

NJ

1

892

581

ethyl acetate

pineapple

MS, aroma, RI

2

ND

2

905

739

1,1-diethoxyethane

fruity

MS, aroma, RI

4

11

3

915

628

3-methylbutanal

green, malt

MS, aroma, RI

4

5

5

953

714

ethyl propanoate

banana, fruity

MS, aroma, RI

ND

5

6

961

761

ethyl 2-methylpropanoate

fruity, sweet

MS, aroma, RI

10

8

fruity

MS, aroma

ND

5

7

965

812

1-ethoxy-1-propoxyethane*

8

969

859

1,1-diethoxy-2-methylpropane

fruity

MS, aroma, RI

8

6

10

988

2-methylpropyl acetate

floral, fruity

MS, aroma, RI

3

ND

13

1031

800

ethyl butanoate

pineapple, fruity

MS, aroma, RI

12

13

15

1045

849

ethyl 2-methylbutanoate

berry, fruity

MS, aroma, RI

10

12

16

1060

852

ethyl 3-methylbutanoate

apple

MS, aroma, RI

12

12

18

1068

955

1,1-diethoxy-3-methylbutane

fruity

MS, aroma, RI

8

4

21

1145

900

ethyl pentanoate

apple

MS, aroma, RI

12

14

25

1178

928

methyl hexanoate

floral, fruity

MS, aroma, RI

ND

5

26

1182

969

ethyl 4-methylpentanoate

fruity, floral

MS, aroma, RI

8

6

30

1235

1008

ethyl hexanoate

fruity, floral, sweet

MS, aroma, RI

13

15

33

1275

hexyl acetate

fruity, floral

MS, aroma, RI

1

ND


323


odor No.

RIWax

RIHP-5

aroma compounds

descriptor


intensity MT

NJ

2-furfuryl ethyl ether

fruity

MS, aroma, RIL

6

ND

1094

propyl hexanoate

fruity

MS, aroma, RI

4

1

1336

1097

ethyl heptanoate

fruity

MS, aroma, RI

5

7

46

1346

1152

3-methylbutyl pentanoate

fruity, floral

MS, aroma, RI

4

ND

48

1360

976

dimethyl trisulfide

sulfur, rotten cabbage

MS, aroma, RI

ND

5

50

1380

2-nonanone

sweet, berry, fruity

MS, aroma, RI

3

ND

52

1384

1189

butyl hexanoate

pineapple, fruity

MS, aroma, RI

5

6

56

1404

1135

ethyl cyclohexanecarboxylate

floral, fruity

MS, aroma, RIL

5

ND

57

1409

1196

ethyl octanoate

fruity

MS, aroma, RI

3

5

62

1429

1250

3-methylbuty hexanoate

fruity, apple, green

MS, aroma, RI

6

3

72

1501

963

benzaldehyde

fruity, berry

MS, aroma, RI

ND

7

74

1509

1298

ethyl nonanoate

floral, fruity

MS, aroma, RI

ND

5

79

1554

1349

3-methylbutyl heptanoate

fruity

MS, aroma, RI

6

ND

84

1583

1386

hexyl hexanoate

apple, peach

MS, aroma, RI

4

ND

93

1610

1394

ethyl decanoate

fruity, grape

MS, aroma, RI

4

3

94

1620

1046

phenyl acetaldehyde

fruity

MS, aroma, RI

ND

2

97

1640

1175

ethyl benzoate

herb, fruity

MS, aroma, RI

3

8

34

1284

41

1319

44



324


Table IV. (Continued). Aroma compounds in the neutral fraction II detected by GC/MS and GC/O on DB-Wax and HP-5 columns odor No.

RIWax

RIHP-5

aroma compounds

descriptor


intensity MT

NJ

1,1-diethoxy-2-phenylethane

floral, fruity

MS, aroma, RI

4

ND

1725

benzyl acetate

sweet candy, fruity

MS, aroma, RI

2

2

113

1757

methyl 2-phenylacetate

fruity

MS, aroma, RI

ND

2

114

1768

1247

ethyl 2-phenylacetate

rosy, honey

MS, aroma, RI

14

11

117

1801

1261

2-phenylethyl acetate

rosy, floral

MS, aroma, RI

3

2

119

1828

1563

ethyl dodecanoate

sweet, fruity

MS, aroma, RI

4

ND

122

1853

propyl 2-phenylacetate*

rosy, honey

MS, aroma

6

ND

126

1872

ethyl 3-phenylpropanoate

fruity, floral, rosy

MS, aroma, RI

12

12

130

1950

unknown

roasted

ND

8

133

1958

2-phenylethyl butanoate

floral, rosy

MS, aroma, RI

4

10

floral, fruity

MS, aroma

5

ND

103

1690

108

1328

1354

1445

phenylbutanoate*

137

2005

ethyl

138

2009

2-pentadecanone

fruity

MS, aroma, RI

5

ND

141

2027


strawberry

MS, aroma, RI

ND

2

2066

5-methyl-2-phenyl-2-hexenal*

fruity, sweet

MS, aroma

4

4

144 164

875

3-methylbutyl acetate

sweet, fruity, apple

MS, aroma, RI

5

ND

168

941

2-methylpropyl butanoate

fruity, sweet

MS, aroma, RI

2

1


325


odor No.

RIWax

RIHP-5

aroma compounds

descriptor


intensity MT

NJ

169

943

ethyl 2-methylpentanoate

apple, fruity

MS, aroma, RI

10

10

172

991

2-octanone

blue cheese

MS, aroma, RI

4

4

sweet, fruity

MS, aroma

5

ND

floral, fruity

MS, aroma, RI

2

ND

sulfide

MS, aroma

4

5

ND

4

8

5

3-methylbutanoate**

174

1040

2-methylpropyl

175

1055

3-methylbutyl butanoate furoate**

177

1150

methyl thio

180

1290

pentyl hexanoate

sweet, fruity

MS, aroma, RI

181

1424

1-phenyl-1-hexanone**

rosy

MS, aroma

182

1454

geranyl acetone

rosy, fruity

MS, aroma, RI

ND

6

183

1509

ethyl E,Z-2,4-decadienoate

sweet, fruity

MS, aroma, RI

1

6

184

1545

2-phenylethyl 3-methylbutanoate**

fruity, woody

MS, aroma

ND

5

a

MS: Compounds were identified by MS spectra. Aroma: Compounds were identified by the aroma descriptors. RI: Compounds were identified by comparison to pure standard. RIL: Compounds were identified by comparison with retention index from the literatures. * tentatively identified on DB-Wax column. ** tentatively identified on HP-5 column. ND: not detected by GC/O.


326


Table V. Aroma compounds in the neutral fraction III detected by GC/MS and GC/O on DB-Wax and HP-5 columns odor No.

RIWax

RIHP-5

aroma compounds

descriptor


intensity MT

NJ

1

892

581

ethyl acetate

pineapple

MS, aroma, RI

3

8

23

1170

896

2-heptanone

green, berry, fruity

MS, aroma, RI

4

2

cyclopentanone*

fruity

MS, aroma

2

ND

24

1175

36

1300

980

1-octen-3-one

mushroom

MS, aroma, RI

4

ND

43

1334

815


fruity

MS, aroma, RI

ND

5

51

1382

3-octanol

green, fruity

MS, aroma, RI

2

5

54

1387

unknown

fruity

ND

7

55

1400

1000


roasted, nut

MS, aroma, RI

ND

10

61

1425

973

ethyl 2-hydroxy-3-methylbutanoate

cut grass, fruity

MS, aroma, RI

6

4

67

1448

986

1-octen-3-ol

mushroom

MS, aroma, RI

3

2

68

1456

831


sweet, almond

MS, aroma, RI

5

10

70

1489

917

2-acetylfuran

sweet, caramel

MS, aroma, RI

3

2

71

1495

2-decanone

berry, fruity

MS, aroma, RI

4

2

72

1501

967

benzaldehyde

fruity, berry

MS, aroma, RI

3

4

76

1527

1068


floral, jasmine

MS, aroma, RIL

6

6

81

1557

1011

1-(2-furanyl)-1-propanone*

fruity, sweet

MS, aroma

5

ND

83

1572

967

5-methyl-2-furfural

green, roasted

MS, aroma, RI

3

ND


327


odor No.

RIWax

RIHP-5

aroma compounds

descriptor

1-ethyl-2-formylpyrrole*

baked


intensity MT

NJ

MS, aroma

4

2

87

1589

89

1593

1041

2-acetyl-5-methylfuran

roasted

MS, aroma, RI

4

ND

92

1603

1058

ethyl 2-furoate

balsamic

MS, aroma, RI

4

ND

94

1620

1046

phenylacetaldehyde

floral, rosy

MS, aroma, RI

4

5

95

1625

1035

acetophenone

sweet, fruity, floral

MS, aroma, RI

4

4

fruity

MS, aroma

ND

4

96

1632

1102

1-(2-furanyl)-1-butanone*

99

1647

854

2-furanmethanol

baked

MS, aroma, RI

5

3

101

1655

1186

diethyl butanedioate

fruity, sweet

MS, aroma, RI

ND

5

1328

1,1-diethoxy-2-phenylethane

fruity

MS, aroma, RI

3

ND

1155

1,2-dimethoxybenzene

medicinal, hazelnut

MS, aroma, RI

4

4

2-phenyl-2-propanol*

unpleasant

MS, aroma

2

ND

103 107

1724

111

1754

112

1756

1066

dihydro-5-ethyl-2(3H)-furanone

coconut

MS, aroma, RI

ND

5

114

1768

1247

ethyl 2-phenylacetate

rosy, honey

MS, aroma, RI

ND

8

115

1790

1,2-dimethoxy-3-methylbenzene

rosy, floral

MS, aroma, RI

5

14

117

1801

2-phenylethyl acetate

rosy, floral

MS, aroma, RI

5

14

123

1858

1090

2-methoxyphenol

spicy, clove, animal

MS, aroma, RI

6

ND

126

1872

1354

ethyl 3-phenylpropanoate

fruity, floral, rosy

MS, aroma, RI

10

15



328


Table V. (Continued). Aroma compounds in the neutral fraction III detected by GC/MS and GC/O on DB-Wax and HP-5 columns odor No.

RIWax

RIHP-5

aroma compounds

descriptor


intensity MT

NJ

128

1916

1276

2-phenyl-2-butenal

cocoa, sweet, rum

MS, aroma, RIL

5

4

129

1946

1228

benzothiazole

smoky, rubber

MS, aroma, RI

9

7

131

1952

1195

4-methyl-2-methoxyphenol

smoky

MS, aroma, RI

9

7

136

2004

987

phenol

phenol

MS, aroma, RI

7

9

140

2026

1281

4-ethyl-2-methoxyphenol

clove, spicy

MS, aroma, RI

5

2

142

2033

3-phenyl-2-propenal

sweet, cinnamon, spice

MS, aroma, RI

6

4

145

2079

4-methylphenol

phenol, animal

MS, aroma, RI

9

11

146

2088

3-methylphenol

burning

MS, aroma, RI

7

ND

151

2172

1181

4-ethylphenol

smoky

MS, aroma, RI

12

10

154

2214

1310

2-aminoacetophenone

shoe insole, mothball

MS, aroma, RI

3

2

157

2308

2,6-dimethoxyphenol

smoky

MS, aroma, RI

5

8

163

2559

1388



MS, aroma, RI

12

9

903

4-ethoxy-2-pentanone**

fruity, green

MS, aroma

5

3

1134

1-(5-methyl-2-furanyl)-1-propanone**

baked

MS, aroma

ND

10

166 178

1082


182 183

RIWax

RIHP-5

aroma compounds

descriptor


1290

pentyl hexanoate

sweet, fruity

MS, aroma, RI

1424

1-phenyl-1-hexanone**

rosy

MS, aroma

a

intensity MT

NJ

4

ND

ND

8

MS: Compounds were identified by MS spectra. Aroma: Compounds were identified by the aroma descriptors. RI: Compounds were identified by comparison to pure standard. RIL: Compounds were identified by comparison with retention index from the literatures. * tentatively identified on DB-Wax column. ** tentatively identified on HP-5 column. ***: tentatively identified on DB-Wax and HP-5 columns. ND: not detected by GC/O.

329


odor No.


330


Table VI. Aroma compounds in the neutral fraction IV detected by GC/MS and GC/O on DB-Wax and HP-5 columns odor No.

RIWax

RIHP-5

aroma compounds

descriptor


intensity MT

NJ

4

929

dimethyl sulfide

cooked onion, sulfur

MS, aroma, RI

4

8

12

1020

2-butanol

fruity

MS, aroma, RI

4

ND

14

1035

1-propanol

ripe, fruity

MS, aroma, RI

ND

2

17

1061

764

dimethyl disulfide

onion, cabbage

MS, aroma, RI

4

1

19

1087

618

2-methylpropanol

wine, solvent

MS, aroma, RI

4

1

20

1114

703

2-pentanol

fruity

MS, aroma, RI

2

3

22

1137

643

1-butanol

fruity, alcoholic

MS, aroma, RI

3

ND

28

1201

783

3-methylbutanol

rancid, nail polish

MS, aroma, RI

13

13

37

1310

829

4-methylpentanol

fruity

MS, aroma, RI

2

3

39

1318

916

2-heptanol

fruity

MS, aroma, RI

4

ND

43

1334

815


fruity

MS, aroma, RI

7

ND

45

1341

888

1-hexanol

floral, green

MS, aroma, RI

6

5

47

1350

923


baked, nut

MS, aroma, RI

8

ND

51

1382

3-octanol

green, fruity

MS, aroma, RI

ND

2

55

1400

1000


roasted, nut

MS, aroma, RI

7

ND

58

1413

950

4-methylhexanol

sweet, fruity

MS, aroma, RI

8

ND

59

1415

1030

2,6-diethylpyrazine

nut, baked

MS, aroma, RI

ND

6


331


odor No.

RIWax

RIHP-5

aroma compounds

descriptor


intensity MT

NJ

65

1443

984

1-heptanol

fruity, alcoholic

MS, aroma, RI

6

2

66

1445

1088


baked

MS, aroma, RI

6

9

69

1460

1093


roasted, baked

MS, aroma, RI

12

12

73

1509

1163


baked

MS, aroma, RI

7

ND

76

1527

1068


floral, jasmine

MS, aroma, RIL

8

13

3-(1-methylethyl)-2-methoxypyrazine*

peasy, beany

aroma, RIL

6

10

1074

1-octanol

fruity

MS, aroma, RI

2

2

1011

1-(2-furanyl)-1-propanone**

fruity, sweet

MS, aroma

7

ND

77

1532

78

1539

81 82

1562

1208

2-methoxy-3-butylpyrazine*

vegetable-like

aroma, RIL

13

5

83

1572

967

5-methyl-2-furfural

green, roasted

MS, aroma, RI

13

5

89

1593

1041

2-acetyl-5-methylfuran

roasted

MS, aroma, RI

10

ND

98

1643

1-nonanol

green

MS, aroma, RI

6

3

99

1647

854

2-furanmethanol

baked

MS, aroma, RI

4

3

102

1676

1357

3,5-dimethyl-2-pentylpyrazine

nut, baked

MS, aroma, RIL

8

4

105

1715

1249

2-furaldehyde diethyl acetal*

fruity

MS, aroma

8

ND

106

1722

1-phenyl-1-propanone*

fruity

MS, aroma

ND

2

110

1728

2,3-dimethyl-Z-5-propenylpyrazine*

baked

MS, aroma

11

10



332


Table VI. (Continued). Aroma compounds in the neutral fraction IV detected by GC/MS and GC/O on DB-Wax and HP-5 columns odor No. 112

RIWax 1756

115

RIHP-5

aroma compounds

descriptor


intensity MT

NJ

1066


coconut

MS, aroma, RI

5

5

1256


rosy

MS, aroma, RI

7

ND

1-phenyl-1-ethanol

rosy, floral

MS, aroma, RI

ND

7

2-methoxyphenol

spicy, clove, animal

MS, aroma, RI

7

4

geosmin

mushroom, earthy

MS, aroma, RI

ND

5

118

1810

123

1858

124

1862

127

1906

1116

2-phenylethanol

rosy, honey

MS, aroma, RI

6

10

129

1946

1228

benzothiazole

smoky, rubber

MS, aroma, RI

4

4

131

1952

1195

4-methyl-2-methoxyphenol

smoky

MS, aroma, RI

ND

15

134

1959

Z-whiskylactone

coconut

MS, aroma, RIL

ND

12

135

1967

2-acetylpyrrole

herbal, medicine

MS, aroma, RI

ND

3

MS, aroma, RI

4

2

1090

1024

139

2018

1363


sweet, cocoa

140

2026

1281

4-ethyl-2-methoxyphenol

clove, spicy

MS, aroma, RI

5

ND

145

2079

1082

4-methylphenol

phenol, animal

MS, aroma, RI

10

14

147

2113

4-propyl-2-methoxyphenol

smoky, phenol

MS, aroma, RIL

8

ND

149

2172

1181

4-ethylphenol

smoky

MS, aroma, RI

10

14

150

2180

1464

dihydro-5-hexyl-2(3H)-furanone

sweet, coconut

MS, aroma, RI

15

15


333


odor No.

RIWax

RIHP-5

aroma compounds

descriptor


intensity MT

NJ

2348

4-(4-methoxyphenyl)-2-butanone

sweet, fruity

MS, aroma, RI

12

ND

157

2388

dihydro-5-(Z-2-octenyl)-2(3H)-furanone*

sweet, coconut

MS, aroma

10

11

161

2559

1388



MS, aroma, RI

2

3

938

3-methylhexanol**

green, fruity

MS, aroma

ND

4

fruity, sweet

MS, aroma

ND

4

fruity

MS, aroma

ND

8

156

167

3-hydroxy-3-methylpropanoate**

170

957

ethyl

179

1178

2-phenyl-1-propanol

a

MS: Compounds were identified by MS spectra. Aroma: Compounds were identified by the aroma descriptors. RI: Compounds were identified by comparison to pure standard. RIL: Compounds were identified by comparison with retention index from the literatures. * tentatively identified on DB-Wax column. ** tentatively identified on HP-5 column. ND: not detected by GC/O.


334


Table VII. Aroma compounds in the neutral fraction (fraction V+VI) detected by GC/MS and GC/O on DB-Wax and HP-5 columns odor No.

RIWax

RIHP-5

aroma compounds

descriptor


intensity MT

NJ

dimethyl sulfide

cooked onion, sulfur

MS, aroma, RI

2

ND

556

2,3-butanedione

buttery, cream

MS, aroma, RI

ND

4

1061

764

dimethyl disulfide

onion, cabbage

MS, aroma, RI

6

8

28

1201

783

3-methylbutanol

rancid, nail polish

MS, aroma, RI

8

10

40

1318

2-ethylpyrazine

baked

MS, aroma, RI

2

ND

42

1330


baked, nut

MS, aroma, RI

3

6

43

1334


fruity

MS, aroma, RI

ND

4

47

1350

923


baked, nut

MS, aroma, RI

2

4

49

1375

981


nut, roasted

MS, aroma, RI

5

8

55

1400

1000


roasted, nut

MS, aroma, RI

4

7

59

1415

1030

2,6-diethylpyrazine

nut, baked

MS, aroma, RI

6

ND

63

1429

2-hydroxy-3-hexanone*

fruity, berry

MS, aroma

6

2

64

1430

1080


roasted, baked

MS, aroma, RI

ND

5

66

1445

1088


baked

MS, aroma, RI

14

10

68

1456

831


sweet, almond

MS, aroma, RI

ND

8

69

1460

1093


roasted, baked

MS, aroma, RI

11

8

73

1509

1163


baked

MS, aroma, RI

6

9

4

929

11

989

17

910


335


odor No.

RIWax

RIHP-5

aroma compounds

descriptor


intensity MT

NJ

aroma, RIL

8

3

82

1562

1208

2-methoxy-3-butylpyrazine*

85

1583

1263

2,5-dimethyl-3-butylpyrazine

baked, roasted

MS, aroma, RIL

2

ND

86

1586

1075

ethyl 4-oxopentanoate

fruity

MS, aroma, RI

5

7

2-(3-methylbutyl)-6-methylpyrazine*

baked

MS, aroma

11

ND

vegetable-like

88

1592

99

1647

854

2-furanmethanol

baked

MS, aroma, RI

8

4

102

1676

1357

3,5-dimethyl-2-pentylpyrazine

nut, baked

MS, aroma, RIL

4

6

2,3-dimethyl-Z-5-propenylpyrazine*

baked

MS, aroma

4

5

110

1728

112

1756

1066


coconut

MS, aroma, RI

5

4

115

1790

1256


rosy

MS, aroma, RI

14

ND

118

1810

1-phenyl-1-ethanol

rosy, floral

MS, aroma, RI

ND

7

120

1839

3,4-dimethyl-2-butenoic acid gamma lactone*

coconut

MS, aroma

ND

5

127

1906

1116

2-phenylethanol

rosy, honey

MS, aroma, RI

13

8

132

1955

1103

heptanoic acid

rancid, unpleasant

MS, aroma, RI

7

4

139

2018

1363


sweet, cocoa

MS, aroma, RI

4

2

142

2039

phenylpropanol

fruity, floral

MS, aroma, RI

ND

4

145

2079

4-methylphenol

phenol, animal

MS, aroma, RI

5

5

147

2113

4-propyl-2-methoxyphenol

smoky, phenol

MS, aroma, RIL

3

4

1082



odor No.

336


Table VII. (Continued). Aroma compounds in the neutral fraction (fraction V+VI) detected by GC/MS and GC/O on DB-Wax and HP-5 columns RIWax

RIHP-5

aroma compounds

descriptor


intensity MT

NJ

148

2168

1268

nonanoic acid

unpleasant, fatty

MS, aroma, RI

ND

5

150

2180

1464

dihydro-5-hexyl-2(3H)-furanone

sweet, coconut

MS, aroma, RI

9

12

151

2204

1120



MS, aroma, RI

ND

8

153

2220

4-vinylguaiacol

smoky, burning

MS, aroma, RI

9

ND

156

2348

4-(4-methoxyphenyl)-2-butanone

sweet, fruity

MS, aroma, RI

ND

4

157

2388

dihydro-5-(Z-2-octenyl)-2(3H)-furanone*

sweet, coconut

MS, aroma

8

8

159

2547

4-allyl-2,6-dimethoxyphenol

smoky

MS, aroma, RIL

5

ND

161

2559

1388



MS, aroma, RI

6

12

958

dihydro-5-methyl-2(3H)-furanone

coconut, fruity

MS, aroma, RI

5

ND

171 173

1012

2-methyl-6-vinylpyrazine

baked

MS, aroma, RIL

6

6

178

1151

dihydro-5-propyl-2(3H)-furanone

sweet, coconut

MS, aroma, RI

ND

10

185

1684

dihydro-5-octyl-2(3H)-furanone

coconut, sweet

MS, aroma, RI

4

6

a

MS: Compounds were identified by MS spectra. Aroma: Compounds were identified by the aroma descriptors. RI: Compounds were identified by comparison to pure standard. RIL: Compounds were identified by comparison with retention index from the literatures. * tentatively identified on DB-Wax column. **: tentatively identified on HP-5 column. ND: not detected by GC/O.



Lactones A total of 12 lactones were identified in this study. Most of lactones contributed to sweet and coconut aromas. γ-Decalactone had an aroma intensity of 15 in fraction IV (Table VI). γ-Heptalactone, γ-nonalactone, Z-whiskylactone, furaneo, sotolon, and dihydro-5-(Z-2-octenyl)-2(3H)-furanone (tentatively identified) were identified. Of these, Z-whiskylactone, furaneol, and sotolon were first detected in Chinese liquor. Z-Whiskylactone had a coconut aroma, furaneol gave strawberry aroma, and sotolon contributed to sweet, floral, and spicy aromas. γ-Butyrolactone, γ-pentalactone, γ-hexalactone, γ-dodecalactone, and 3,4-dimethyl-2-butenoic acid gamma lactone (tentatively identified) had low aroma intensity. The aroma thresholds of γ-nonalactone, γ-decalactone, and γ-dodecalactone were determined to be 91, 11, and 61 μg/L, respectively (15).

Other Compounds 2,4,5-Trimethyloxazole, 2-acetylpyridine, geosmin, 2-acetylpyrrole, geranyl acetone, and 1-ethyl-2-formylpyrrole (tentatively identified) were identified. 2,4,5-Trimethyloxazole was first detected in Chinese liquor, and it gave green, baked, and musty aromas (Table III). It was previously detected in acid-hydrolyzed and enzyme-hydrolyzed soy protein (32)., 2-Acetylpyridine, 2-acetylpyrrole, and 1-ethyl-2-formylpyrrole (tentatively identified), were also detected in this study. 2-Acetylpyridine contributed to popcorn and cooked rice aromas (Table III). 2-Acetylpyrrrole had herbacious and medicine aromas (Table VI). 1-Ethyl-2-formylpyrrole (tentatively identified) gave baked aroma (Table V). Geosmin and geranyl acetone were also identified. Geosmin has been identified in Chinese liquor, and it gave musty, earthy and cooked-rice-husk-like aroma (Table VI). It causes an off-flavor to Chinese liquor at high concentration (2, 15). This compound had a low odor threshold of 110 ng/L, and the concentration in Chinese liquors was reported from 1.10 μg/L to 9.90 μg/L, and from 1.04 μg/L to 3.79 μg/L in soy sauce aroma type liquors (2). Geranyl acetone gave rose and fruity aromas (Table IV), and intensity was 0~6. Its concentration in soy sauce liquor was 0~12.7 μg/L (5). In summary, fractionation of volatile compounds using normal phase liquid chromatography coupled with GC/O and GC/MS is an effective technique to identify complex aroma extract. Esters, aromatic compounds, acids, pyrazines, and lactones were very important aroma-active compounds in soy sauce aroma type liquor.

Acknowledgments Financial support from the Ministry of Science and Technology, China under Nos 2007BAK36B02 and 2008BAI63B06, and from the Program for Natural Science Foundation of China (NSFC) under No. 20872050, is gratefully acknowledged. 337 In Flavor Chemistry of Wine and Other Alcoholic Beverages; Qian, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012.

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Identification of Aroma Compounds in Chinese Moutai and Langjiu

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